The restaurant can seat up to 35-40 dinner guests every night. The dining room is protected by half a meter-thick concrete walls. The focus is to create a fine dining experience grounded on high quality, locally-sourced produce, with an emphasis on sustainable wildlife capture.
The head chef is a Danish expatriate, Nicolai Ellitsgaard, from the restaurant Måltid in Kristiansand. With him, he brought an international, 16-person kitchen team with experience from the top Michelin restaurants.